Rice Kheer / Rice Pudding / Dhoodh Pak

Recipe Type : Indian                                                                    Yield : 6
Preparation Time : 5 mins                                                           Cooking Time : 35 mins

Ingredients : 
1/2 cup soaked Basmati rice (soaked for 20 mins)
3/4 cup sugar
8 cashew nuts
8 raisins
2 tsp clarified butter (ghee)
7 saffron threads (strands)
2 cups whole milk
3 cups water
1/2 tsp cardamom powder

Method :
1. Heat a thick bottom pan. Pour 3 cups of water. Bring to boil.
2. Now put soaked Basmati rice. Allow the rice to cook.
3. Heat a another pan. Pour milk and saffron strands. Bring to boil. Keep aside.
4. Now pour hot milk into rice cooking pan. Cook for 5 mins.
5. Heat a sauce pan. Add clarified butter. Put cashew nuts and raisins. Fry for 1 minute.
6. Now add roasted cashew nuts and raisins into rice cooking pan.
7. Add cardamom powder and sugar. Mix well.
8. On a low flame cook rice pudding for another 10 mins. Stir it occasionally.
9. Serve hot or cold.